These chicken Parmesan meatballs are one of those dinners I know my kids will always eat! Homemade chicken meatballs are fried to crispy perfection, baked in a tangy marinara sauce, and topped with gooey mozzarella cheese. Ready in less than 30 minutes and made with simple ingredients, this is my favorite chicken meatball recipe yet!
I love a good chicken Parmesan, whereas my kids love meatballs and spaghetti. So, I combined the two and created these chicken Parmesan meatballs to satisfy everyone’s cravings! I make the meatballs from scratch and then fry them to make the outside SUPER crispy. This is my secret to getting that authentic chicken Parmesan taste! Then, all I have to do is bake them in the marinara sauce – so easy.
What’s in This Chicken Parmesan Meatballs Recipe?
I don’t like to use too many ingredients in my recipes – I’m all about that easy life! This recipe only requires a few simple items that you probably already have in your pantry.
- Ground Chicken: Use ground chicken to make the meatballs.
- Italian Breadcrumbs: These breadcrumbs are seasoned with Italian herbs, making them perfect for this recipe.
- Panko Breadcrumbs: Creates a super crispy crust on the outside of the meatball.
- Eggs: Binds the meatballs together and helps the breadcrumbs to stick.
- Spices: Minced garlic, garlic powder, and Italian seasoning give these meatballs some Italian-inspired flavor.
- Flour: Use all-purpose flour to coat the meatballs before dipping in the eggs and breadcrumbs.
- Marinara Sauce: Use your favorite store-bought marinara sauce or make your own homemade version.
- Mozzarella Cheese: It melts perfectly on top of the meatballs! I used sliced mozzarella but shredded will also work fine. If possible, shred the cheese yourself for the best results.
- Vegetable Oil: For frying the meatballs.
- For Serving: Top the chicken meatballs with Parmesan and fresh basil, then serve with your favorite pasta.
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How to Store and Reheat
I often make these chicken and Parmesan meatballs ahead of time – they’re a lifesaver for busy weeknights! To store, let the meatballs cool completely before placing them in an airtight container or Ziploc bag. They can be stored in the fridge for up to 3 days. Reheat in the oven at 375°F for about 10 minutes or until heated through.
How to Freeze
To freeze, place the cooled meatballs in a freezer-safe container and store them in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in the oven as described above.
Notes and Tips
- Make your meatballs slightly smaller if you want to reduce the cooking time.
- Freezing the meatballs for 5 minutes helps them keep their shape while being dredged for frying and cooking.
- To give your Parmesan chicken meatballs even more flavor, replace some Panko breadcrumbs with shredded Parmesan. This will create a crispy AND cheesy coating on the outside!
- Don’t overwork the meat mixture when forming the meatballs – no one wants tough meatballs!
Chicken Parmesan Meatballs Recipe
Ingredients
- 1 pound ground chicken
- 1 cup Italian breadcrumbs divided
- 3 eggs
- 2 teaspoons minced garlic
- 1 cup all-purpose flour
- 1 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup marinara sauce
- 8 ounces mozzarella cheese cut into slices
- Vegetable oil for frying
For Serving:
- fresh basil
- cooked pasta
- Parmesan
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the ground chicken, ½ cup Italian breadcrumbs, 1 egg, and minced garlic. Mix well. Form into golf ball sized balls, place onto a plate, and freeze for 5 minutes.1 pound ground chicken, 1 cup Italian breadcrumbs, 3 eggs, 2 teaspoons minced garlic
- Meanwhile, heat 2 inches of vegetable oil in a deep skillet or wok to 350°F.Vegetable oil
- Prepare a dredging station. Add flour to one bowl, whisk the 2 remaining eggs in the second bowl, and combine the Panko breadcrumbs, ½ cup of Italian breadcrumbs, garlic powder, and Italian seasoning in the third bowl.1 cup all-purpose flour, 1 cup Panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
- Remove the meatballs from the freezer. Roll each meatball in the flour until coated. Dip into the eggs, then roll the meatball in the seasoned breadcrumbs. Press the breadcrumbs into the meatball to help them stick. Repeat this process for all of the meatballs.
- Working in batches of 5-6 meatballs at a time, fry the meatballs for 6 minutes. Add the meatballs to the hot oil, flipping them over halfway cooking to evenly brown.
- Arrange the meatballs in a casserole dish. Pour marinara sauce over the meatballs and top with sliced mozzarella.1 cup marinara sauce, 8 ounces mozzarella cheese
- Bake for 8 minutes, or until the cheese is melted.
- Top each chicken parmesan meatball with a sprinkle of Parmesan, a basil leaf and serve with pasta. Enjoy!fresh basil, cooked pasta, Parmesan
Notes
How to Make Chicken Parmesan Meatballs Step by Step
Preheat your Oven: Set your oven to 375°F.
Make the Meatballs: Combine 1 pound of ground chicken, 1/2 cup Italian breadcrumbs, 1 egg, 2 teaspoons minced garlic in a large mixing bowl. Mix everything together until well combined. Using your hands, form the mixture into golf ball-sized meatballs. Space them out onto a baking sheet and freeze for 5 minutes.
Prepare the Skillet: While the meatballs flash-freeze, heat 2 inches of vegetable oil in a wok or deep skillet. Heat until the oil registers 350°F on a thermometer.
Prepare the Dredging Station: Get three shallow bowls and fill one with 1 cup of all-purpose flour, the next with 2 beaten eggs, and the last with 1 cup Panko breadcrumbs, 1/2 cup Italian breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning (combined).
Dredge the Meatballs: Take the meatballs out the freezer after 5 minutes. Coat each meatball with flour, before dipping into the eggs, and finally coating them with the breadcrumb mixture. To help them stick, I recommend gently pressing the breadcrumbs into the meatballs.
Fry the Meatballs: Carefully place the meatballs into the hot oil and cook for 6 minutes. Flip each meatball over halfway through the cooking time. Depending on how big your pan is, work in batches of 5-6 meatballs.
Add the Marinara: Once fried, place all the meatballs into a baking dish. Pour over 1 cup of marinara sauce, and then top with 8 ounces of mozzarella cheese.
Bake: Pop the baking dish into the oven and bake the chicken Parmesan meatballs for 8 minutes or until the cheese is melted and bubbly. Sprinkle over some Parmesan, top with fresh basil, and serve over your favorite pasta!
this recipe looks very interesting and I am looking forward to making it
Let us know how it goes!
Where is the parmesan?!
These are meant to be topped with Parmesan to taste, if desired! If you’re craving more Parmesan flavor, you can substitute some of the breadcrumbs for grated Parmesan!